ShareUse of electrolyzed oxidizing water for quality improvement of frozen shrimp.
Author(s) : LOI-BRADEN M. H., HUANG T. S., KIM J. H., et al.
Type of article: Article
Details
- Original title: Use of electrolyzed oxidizing water for quality improvement of frozen shrimp.
- Record ID : 2006-1346
- Languages: English
- Source: Ital. J. Food Sci. - vol. 70 - n. 6
- Publication date: 2005/08
Links
See other articles in this issue (2)
See the source
Indexing
-
DETERIORATION OF THE QUALITY OF FISH AND PRODUC...
- Author(s) : BRUNNER K. K.
- Date : 1983
- Languages : Dutch
- Source: Voedingsm. Technol. - vol. 16 - n. 20
View record
-
Evaluation of chlorine, benzalkonium chloride a...
- Author(s) : VELÁZQUEZ L. del C., BARBINI N. B., ESCUDERO M. E., et al.
- Date : 2009/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 20 - n. 3
View record
-
EXAMEN BACTERIOLOGIQUE DE VIANDES DE VOLAILLE S...
- Author(s) : COLIN P.
- Date : 1981
- Languages : French
- Source: Recl. Méd. vét. Alfort - vol. 157 - n. 12
View record
-
Combined effect of electrolyzed oxidizing water...
- Author(s) : XU G., TANG X., TANG S., et al.
- Date : 2014/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 46
View record
-
Indicative and pathogenic microbial quality of ...
- Author(s) : PULLELA S., FERNANDES C. F., FLICK G. J., LIBEY G. S., SMITH S. A., COALE C. W.
- Date : 1998/02
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 2
View record